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Gallery Oven Puttanesca Recipe Summary Servings: 6
Ingredients Ingredient Checklist 6 tomatoes (about 1 3/4 pounds), cut into 1-inch wedges 2 cloves garlic, thinly sliced (1 tablespoon) 3 tablespoons capers, rinsed 2 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 1/3 cup pitted kalamata olives, halved 12 ounces neutral-flavored penne, such as Bionaturae gluten-free (rice, soy, potato)
Gallery Oven Puttanesca
Recipe Summary Servings: 6
Gallery
Oven Puttanesca
Oven Puttanesca
Oven Puttanesca
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 6 tomatoes (about 1 3/4 pounds), cut into 1-inch wedges 2 cloves garlic, thinly sliced (1 tablespoon) 3 tablespoons capers, rinsed 2 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 1/3 cup pitted kalamata olives, halved 12 ounces neutral-flavored penne, such as Bionaturae gluten-free (rice, soy, potato)
Directions
Preheat oven to 425 degrees.
Toss tomatoes, garlic, capers, oil, salt, and pepper on a rimmed baking sheet. Roast for 35 minutes, then reduce oven to 375 degrees. Add olives, stirring once, and roast 15 minutes more.
Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain.
Toss with tomato sauce, and season to taste with salt and pepper. Serve drizzled with olive oil.
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All Reviews for Oven Puttanesca
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All Reviews for Oven Puttanesca
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
